Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Artichoke Manicotti in Pesto Cream Recipe
    Lost? Site Map

    Artichoke Manicotti in Pesto Cream

    Total Time:

    Prep Time:

    Cook Time:

    48 mins

    20 mins

    28 mins

    Megan Thieme's Note:

    artichokes? cheese? pasta? What more could you want in life? lol This is a recipe from Robin to the Rescue by Robin Miller. Looks delish.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 375 degrees. Coat a 9x13 inch baking dish with cooking apray.
    2. 2
      Cook the manicotti shells according to the package directions, then drain.
    3. 3
      Meanwhile, in a food processor, combine the artichoke hearts, ricotta, mozzarella, and oregano and process until smooth. Spoon the mixture into the manicotti shells and place the shells side by side in the prepared pan. Set aside.
    4. 4
      Place the pine nuts in a small dry skillet and toast them until golden brown, about 3 minutes, shaking the pan frequently to prevent burning. Transfer the nuts to a food processor, add the basil, heavy cream, oil, parmesan, and garlic, and process until smooth. Pour over the stuffed manicotti in the pan.
    5. 5
      Bake the manicotti until the sauce is bubbly and the top is golden brown, about 25 minutes. Top with extra parmesan before serving if desired.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Artichoke Manicotti in Pesto Cream

    Serving Size: 1 (245 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 899.8
     
    Calories from Fat 372
    41%
    Total Fat 41.3 g
    63%
    Saturated Fat 20.0 g
    100%
    Cholesterol 111.3 mg
    37%
    Sodium 610.2 mg
    25%
    Total Carbohydrate 102.4 g
    34%
    Dietary Fiber 10.1 g
    40%
    Sugars 3.7 g
    14%
    Protein 32.1 g
    64%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites